Description
A refreshing and creamy pasta salad featuring cucumbers and dill, perfect for warm days and gatherings.
Ingredients
Scale
- 2 cups pasta (such as rotini or penne)
- 1 large cucumber, diced
- 1/4 cup fresh dill, chopped
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt – to taste
- Pepper – to taste
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper. Stir until smooth.
- Add the diced cucumber and chopped dill to the bowl with the dressing. Fold in the cooled pasta until well coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir gently before serving. Enjoy chilled.
Notes
- For gluten-free, use gluten-free pasta.
- For vegan, substitute Greek yogurt with dairy-free yogurt.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta salad, cucumber, dill, creamy, summer recipe